This is our final post about our wonderful five weeks in Mexico this winter. I am so intrigued by this country…not the beaches as much as the history, culture and the food. I can’t seem to get enough. On this most recent visit, I took a tamal cooking class in Mazatlan. Not only did I learn a lot about this delicious Mesoamerican treat, I also learned some great history. So today. Let’s Talk Tamales

What are Tamales?

The word tamales is plural for tamal, a dough wrapped in a corn husk, often including meat or vegetables, and steamed to make a solid but soft delicious treat.

Tamales originated in Mesoamerica as early as 8000–5000 BC, making them one of the oldest known corn-based dishes. Developed by early civilizations like the Olmecs and Maya as portable food for warriors and hunters, they were adopted by the Aztecs and spread throughout the Americas.

Candelmas

We coincidentally found ourselves in Mazatlan on February 2nd, a national Mexican holiday associated with the Catholic Church called Candelmas or Candelaria. I was not familiar with this holiday nor of the association it has to tamales. Here is what I learned;

Tamales are associated with Día de la Candelaria because of a rich, blend of indigenous Aztec agricultural traditions and Catholic celebrations brought by the Spanish. February 2nd marks the end of the holiday season, where tamales—representing abundance and community—are served to honor the blessing of corn and the birth of Jesus.

Historical and Cultural Significance

Historically, February 2nd aligned with the Aztec start of the new year and the planting season. Indigenous peoples offered maize-based foods, like tamales, to gods such as Tlaloc (god of rain) to ensure a prosperous harvest. When the Spanish arrived, they blended these rituals with the Catholic feast of Candlemas, which commemorates the presentation of Jesus at the temple and the blessing of candles.

The tradition is also tied to the Three Kings’ Day (Jan 6th). Whoever finds the figurine of baby Jesus in the Rosca de Reyes bread is designated the host for the Candelaria party and is responsible for providing the tamales.

Learning from the Locals

Although I had made tamales at home once before (not too bad for a first effort) I was excited to have a class with Tomatl, a Mazatlan food company offering food tours and cooking classes. This special tamales class is only offered once a year in conjunction with the Candlearia celebration.

We gathered at the home of Paola, the owner of Tomatl. Spending the day with Paola and 6 other cooking class guests we tolied and laughed and created and ate. It was a great day.

Savory Tamales

We made two kinds of tamales. The first using dry corn we rehydrated and mixed with Masa Flour. This dough we spread on dry corn husks that had been soaked in boiling water to make them plyable. We added some vegetables and delicious tender slow roasted pork. Then we learned how to carefully wrap the corn husks and tying them with strips of corn husk. Into the giant steamer they go for an hour and 20 minutes. Here is Paola’s recipe;

Frijoles Puercos (Pork Style Beans)

Ingredients

• 1 kg (2.2 lb) dried beans (preferably azufrado beans)
• ¾–1 kg (1.6–2.2 lb) lard
• ½ kg (1.1 lb) Mexican chorizo
• 1 can sardines in tomato sauce (remove the backbone inside)
• 210 gr of tomatoe pure
• ½ kg (1.1 lb) Cotija cheese (reserve some for garnish)
• Salsa Huichol, to taste or any can of chile sauce could be Valentina
• Green olives
• Fresh jalapeño chile
• Dried chile de árbol (to fry before adding the chorizo)

Procedure

1. Prepare the beans
   Clean the beans, cook them until tender, and mash them.
2. Start with the lard
   In a pot, melt the lard over low heat.
   Fry the dried chile de árbol briefly — do not let it burn, as it will turn bitter.
   Remove and reserve for garnish.
3. Cook the chorizo
   Fry the chorizo in the lard, but do not let it brown too much.
4. Add the beans
   Once the chorizo is cooked, add the mashed beans.
   Let them cook for about 5 minutes.
5. Incorporate remaining ingredients gradually
   Add the sardines.
   Then add the tomato purée and Salsa Huichol or Valentina 
   Keep the heat low at all times and stir constantly.
   Wait about 5 minutes between adding each ingredient.
6. Finish the mixture
   Add the Cotija cheese, olives, and sliced jalapeño.
   Continue cooking over low heat, stirring constantly to prevent sticking.

🔥 Cooking Notes

• Total cooking time is approximately 1 hour, always over low heat.
• Stir continuously.
• The key is that the beans must “render” — meaning you’ll see the fat rise to the top and become visible. That’s how you know they’re ready.

🌶 To Serve

After about an hour, once ready:

• Top with diced Cotija cheese
• Garnish with the fried chile de árbol

Serve warm with fresh tortillas or as a party dip.

Sweet Tamales

The second tamales we made were made with elote – the name in Spanish for sweet, fresh corn. We removed the corn from the cob, preserving the husks. In a blender the dough was created with the fresh corn, lard, sugar and Masa Harina flour. When the dough was ready, we used the fresh corn husks to wrap the dough, tying once again with strips of fresh corn husk.

Here is Paola’s recipe;

Sweet Corn Tamales (Tamales de Elote) 

(12 tamales)

Ingredients

• 8 tender fresh corn ears, kernels removed
• 120 g (½ cup) unsalted butter, softened
• 2 teaspoons melted lard
• 1 tablespoon baking powder
• 15 tablespoons sugar
• 3 tablespoons powdered milk
• Corn husks (from the same ears or dried husks, soaked in warm water until pliable)

Instructions

Prepare the corn

In a food processor, grind the fresh corn kernels until very finely blended, forming a soft paste with only a few small lumps remaining. The texture should be moist and slightly thick. 

Preparing Fresh Corn Husks for Tamales

When making tamales de elote, you can use the fresh husks from the same corn instead of dried ones.

Remove and Cut the Husks

1. Peel Carefully: Gently pull back the husks from each ear of corn without tearing them. Try to keep the largest outer husks intact — these are the best for wrapping.
2. Separate by Size
3. Large, wide husks → Use for wrapping the tamales.
4. Small or torn pieces → Save for lining and covering the steamer.
5. Trim if Necessary
   1. Cut off the thick stem end at the base.
   1. If a husk is very long, trim the narrow tip so it’s easier to fold.
   1. The ideal size is large enough to hold 2–3 tablespoons of batter comfortably.
6.  Soak the Husks
7. Rinse them under cool water to remove any silk or debris.
8. Place them in a large bowl or basin.
9. Cover with very warm (not boiling) water.
10. Let them soak for about 20–30 minutes, until flexible and pliable.

 The goal is to make them soft enough to fold without cracking.

5.    Dry Them Before Using

• Remove the husks from the water.
• Shake off excess water.
• Lay them flat on a clean kitchen towel.
• Pat them dry gently — they should be damp and flexible, but not dripping wet.

Tip for Steaming

• Use the smaller husks to line the bottom of the steamer.
• Place a few extra husks on top of the tamales before covering the pot.
  This helps trap steam and prevents water droplets from falling onto the tamales.

Make the batter

Transfer the ground corn to a mixing bowl.
Add the softened butter, melted lard, baking powder, sugar, and powdered milk.

Mix thoroughly until all ingredients are fully incorporated and the batter is smooth.

Wrapping the Tamales

1. Drain the soaked corn husks and pat them dry.
2. Place about 2–3 tablespoons of batter in the center of each husk.
3. Fold the sides inward, then fold up the bottom to enclose the filling.
4. Arrange the tamales upright in a steamer pot, open side facing up.

Steaming

1. Add water to the bottom of a steamer pot (make sure the water does not touch the tamales).
2. Cover with extra husks or a clean kitchen towel.
3. Steam over medium-low heat for about 60–75 minutes.

Check occasionally to ensure the water does not run out.

The tamales are done when:

• The dough feels firm to the touch
• The husk easily pulls away from the tamal
• They hold their shape when opened

Let them rest for 5–10 minutes before serving.

Let’s talk Tamales

This is definitely one of my new favorite foods and I will be practicing at home. Though time consuming, it is a labor of love and you really should give it a try. If you don’t want to tackle these more difficult recipes on your first try, you might consider trying a simpler recipe like this one for tamales I found on Pinterest. But I encourage you to try the authentic version… you won’t regret it. Since Tamales are a symbol of unity, because the corn from the harvest is processed and shared with family and friends, I think they would make a great addition to your Easter table. I love the history of indigenous and Catholic traditions and the importance they have to ancestors and honoring the earth.

Thank you for reading my post Let’s Talk Tamales and for following all my posts from our visit to Mexico. Please see last week’s post Marvelous Mazatlan Mexico here.

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